Sopa de Melón

Name: Sopa de Melón
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 cups cantaloupe, cubed; 1/4 cup heavy cream; 1 tbsp sherry vinegar; 2 tbsp extra virgin olive oil; 1/2 tsp salt; 2 tbsp fresh mint leaves, chopped

A chilled Spanish soup made with sweet cantaloupe blended until silky smooth and garnished with fresh mint. It delivers a refreshing balance of sweet and savory flavors perfect for warm weather.

10 minEasyServes 4130 cal/serving

SpanishSoupBlenderVegetarianMediterraneanLow CarbKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

6 cups cantaloupe, cubed
1/4 cup heavy cream
1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp fresh mint leaves, chopped

Instructions

1

Add 6 cups cubed cantaloupe, 1/4 cup heavy cream, 1 tbsp sherry vinegar, 2 tbsp extra virgin olive oil, and 1/2 tsp salt to a blender.
2

Puree on high speed for 2 minutes until smooth.
3

Chill in the refrigerator for at least 1 hour before serving.
4

Ladle into chilled bowls and garnish with 2 tbsp chopped fresh mint leaves.

Questions

Can I make Sopa de Melón dairy-free?

Yes. The dairy in this entry is 1/4 cup heavy cream. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Sopa de Melón keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Sopa de Melón?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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